Roasted Medley of Fall Vegetables
This is a special post. This is a medley of beautiful fresh fall vegetables in a super simple original recipe. But that’s not what makes it special. It’s great for all the fall and winter holidays. But that’s not what makes this post special either. This is our first post using our new, beautiful Hestan cookware. And trust me when I say, it is very special to cook with this chef inspired, Italian made cookware.
When I received this cookware, I wanted to start with something easy. Since it was fall, a beautiful medley of fall vegetables sounded good. So easy, to make, just buy great veggies and start chopping.
Peel the butternut squash then cut into bite size cubes.
Trim the Brussels Sprouts
Then cut in half, if they are small. If they are large, cut into quarters.
Then move on to cutting the carrots. A short cut we use is to buy baby carrots and just cut in half. No peeling necessary.
Red Onion
Lastly cut the onion into half moons.
Add all the vegetables to a bowl. Stir in the olive oil and spices. That’s it for a quick prep!
Add to an oven-proof skillet (a baking sheet works as well). The beauty of the NanoBond® Titanium cookware from Hestan, is that it is heat tolerant up to 1050 degrees! So in our 425 degree oven it went.
Check out Hestan’s cookware: HERE
After 10 minutes in the oven stir the vegetables. What we noticed was how evenly everything was cooking. Ten more minutes and the vegetables were done. To add holiday color and a bit of tart flavor, add pomegranates.
Easy to make and festive to serve. This recipe can easily be increased for a crowd.
Ready to serve. These roasted vegetables would go well with everything from Turkey to Prime Rib. They would also star in a holiday vegetarian meal.
We’re excited to try out our other new cookware from Hestan as a part of our Holiday cooking!
Roasted Medley of Fall Vegetables
Ingredients
- 1/2 Butternut squash, cubed
- 1lb brussels sprouts, trimmed and cut in half
- 1/2 lb carrots (sliced or use baby carrots cut in half)
- 1/2 red onion, cut into wedges
- 1/4 cup Pomegranate seeds
- 1/4 cup Olive oil
- 1 teaspoon Garlic salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Thyme
Instructions
- Heat the oven to 425 degrees.
- Add the butternut squash, brussels sprouts, carrots and onions to a medium size bowl. Pour the olive oil over the vegetables. Stir to incorporate.
- Sprinkle the garlic salt, pepper over the vegetables. Stir again to incorporate.
- Pour the vegetables into a ovenproof skillet (or baking sheet, lined with parchment paper). Place in the preheated oven.
- Roast for 10 min, Using a large spoon carefully stir the vegetables. Roast for another 10 minutes. Check for desired doneness. The vegetables should be slightly soft but not mushy.
- When the vegetables are done, add the pomegranate seeds, stir. Reheat in the oven for just a minute to warm. Remove from the oven and place in a deep serving dish. Enjoy!
